Whole Wheat Crazy Bread Food

WHOLE WHEAT CRAZY BREAD

Steps:

• Combine yeast and whole wheat flour in a bowl. Add water,oil, sugar and salt. Whisk until smooth.Stir in all purpose flour. Mix well. Cover with a tea towel,set aside for 15 minutes.
• Grease a 12 inch pizza pan.
• Preheat oven to 375.
• Combine butter, garlic and basil in a small bowl.
• Spread the dough in pan with greased hands.
• Spread butter over dough and sprinkle with cheese.
• Bake in oven for 16 to 20 minutes.
• Cut as desired.

100 % WHOLE WHEAT BREAD

Steps:

• In saucepan, heat milk not to boiling.
• Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
• Cool to lukewarm.
• Sprinkle yeast over water in large bowl.
• Stir to dissolve yeast- stir in lukewarm milk mixture.
• Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
• Gradually add remainder of whole wheat flour.
• Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
• Knead dough for about 5 minutes until dough is smooth and has some elasticity.
• Place in greased large bowl.
• Turn dough so greased side is up.
• Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
• Turn dough again on floured surface.
• Divide into halves.
• Cover about 10 minutes.
• Cut each of the two halves into two pieces.
• Roll each piece into about a 12 inch strip.
• Twist two strips together.
• Repeat the process.
• Roll into a ball to fit into a 9x5x2-3/4 greased pan.
• Mold evenly into pan.
• Repeat process with remaining two pieces.
• Brush tops of two loaves with a little butter, margarine or oil.
• Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
• Preheat oven 400F.
• Bake in middle of oven for 35- 40 minutes.
• Turn out pans onto racks, brush top with melted butter.
• Makes 2 loaves.

100% WHOLE GRAIN WHEAT BREAD

Steps:

• Place the first five ingredients in the bowl and mix.
• Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
• Add: 4 Cups of 100% Whole Grain Wheat Flour.
• Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
• When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
• Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
• Mix the dough again just enough to knock it down at least close to the original size.
• Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
• When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.